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Allianna's Kitchen » Recipes » Diet » Dairy free » Vegan Blueberry Cheesecake Cups (Paleo)

Vegan Blueberry Cheesecake Cups (Paleo)

Published: Jul 26, 2021 By: Allianna Moximchalk Modified Jul 27, 2021

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These vegan blueberry cheesecake cups make for the most perfect treat! They are naturally refined sugar free, grain free and dairy free. The creamy cashew cream combined with the blueberry maple jam and date crust is oh so delicious. These cute little treats are super simple to make and will be loved by all.

close up picture of vegan blueberry cheesecake cups

Ingredients:

For the cream:

  • Cashews-Cashews make for a great dairy free alternative when it comes to cream in paleo baking. The key with turning them into a cream-like texture is to allow them to soak beforehand, which gets them nice and soft. 
  • Coconut oil-Helps with the nice and smooth texture.
  • Nut milk-Helps break up the cashews. Any kind of nut milk will work. 
  • Pure maple syrup-Adds a touch of sweetness.

For the jam:

  • Blueberries-You can use any kind of berries, but blueberries are my favorite. I have another paleo berry jam recipe here. 
  • Maple syrup-My go to sweetener for vegan baking.
  • Lemon juice-Citrusy addition to the sweet jam.

For the gluten free crust:

  • Dates-Make sure the pit is removed! This is what gets everything to stick together.
  • Cashews-The main ingredient. 
  • Chia seeds-To get those healthy fats in.

To serve: (optional)

  • Fresh berries

vegan blueberry cheesecake ingredients in small bowls

How to make:

For the gluten free cheesecake crust:

  • Place all ingredients in a high speed blender and blend for 30-60 seconds until a crust-like consistency forms. I like this blender. Once the crust is made, evenly distribute (about 3 tbsp each) it to 8 small mason jars, I like these ones. 

gluten free cheesecake crust ingredients in blender

For the jam:

  • Place all ingredients in a saucepan on medium heat and bring to a boil. Whisk around with a fork or mini whisk every 5 minutes for 20 minutes total. 

blueberry jam in a jar

For the filling:

First, place the cashews in a bowl for water for 4 hours. This allows the cashews to get nice and soft and makes it easier to turn them into a cream. Once the 4 hours are up, drain the cashews and add the cashews and remaining ingredients in your high speed blender on high for 3-4 minutes. The time will depend on the speed of your blender. Pour the filling into the small jars and top off with optional berries. 

vegan cheesecake filling ingredients

To assemble:

  • Grab your mini cheesecake jars. I like these disposable ones, and these reusable glass ones. Add your first layer for the crust (about 3 tbsp), then add the filling (about 3 tbsp.) Next, top it off with the fresh jam. Garnish with optional raspberries. 

How long do these last?

  • I suggest keeping them in the fridge for up to 5 days.

three vegan blueberry cheesecake cups

If you like this dessert, you will LOVE:

  • No Bake Vegan Cherry Lime Cheesecake
  • Vegan Peanut Butter Cheesecake
  • Vegan Skillet Cookie
  • Gluten Free Edible Cookie Dough

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!

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vegan blueberry cheesecake 2 scaled

Vegan Blueberry Cheesecake

Course Dessert, Snack
Cuisine American
Keyword blueberries, gluten free, vegan
Prep Time 30 minutes
Soak time for the nuts 4 hours
Total Time 4 hours 30 minutes
Servings 6 jars
Author Allianna Moximchalk
776kcal
Cost $8
Print Recipe Pin Recipe

Equipment

  • Small saucepan
  • high speed blender

Ingredients

For the crust:

  • 1.5 cups dates pit removed
  • 1 cup cashews
  • 1/2 cup chia seeds

For the blueberry jam:

  • 3 cups blueberries fresh
  • 1 whole lemon juiced
  • 1/2 cup pure maple syrup honey ok if you eat honey

For the filling:

  • 2 cups cashews soaked in water for at least 4 hours
  • 1/4 cup coconut oil
  • 1 cup almond milk
  • 1/3 cup pure maple syrup honey ok if you eat honey

Instructions

For the crust:

  • Place all ingredients in a food processor and blend until crust like mixture forms.

For the filling:

  • Strain the cashews and add all ingredients to the food processor and hit blend for 3-4 minutes (time will depend on the strength of your machine!) The final product should be very smooth.

For the jam:

  • Place all ingredients in a saucepan and bring to a boil. Whisk around every 5 minutes for 20 minutes. Then remove from the heat.

To assemble and serve:

  • Place 3 tbsp of the crust in the jars, followed by 3 tbsp of the filling and then top of with the jam and optional berries to garnish.

Notes

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
Quick and easy vegan blueberry cheesecake recipe.
Nutrition Facts
Vegan Blueberry Cheesecake
Amount Per Serving (1 cup)
Calories 776 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 17g
Sodium 70mg3%
Potassium 882mg25%
Carbohydrates 94g31%
Fiber 12g50%
Sugar 61g68%
Protein 16g32%
Vitamin A 51IU1%
Vitamin C 8mg10%
Calcium 231mg23%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

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Related Categories
Allergy Friendly Autoimmune Protocol Egg free Gluten free KETO No added sugar Nut free Paleo Vegan Whole 30

2 comments

  • Jamie K
    August 6, 2021

    5 stars
    This hit the spot. So creamy, sweet and nutty. These were delicious. It was such a treat to have something so sweet and it’s healthy.

    Reply
  • Lori
    February 11, 2022

    5 stars
    Such a treat! The nutty cashew and the sweet blueberry was the perfect pair.

    Reply

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Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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